• 3 or more cloves garlic, minced
• 2-4 good sized onions, chopped fine
• 16 oz. cottage cheese
• 1 8 oz cake soft or silken tofu
• 3 or more cups Special K cereal, or other like it.
• 2 eggs, lightly beaten.
• 2 tablespoons vegetable oil
• 2-4 tablespoons soy sauce
• (optional) chopped vegetable of your choice. I like red pepper, scallion, and/or plum tomato.

• 1 cup flour
• 1/2 teaspoon salt
• 2 eggs
• 1 1/4 cup rice milk or about 3/4 cup milk and 1/4 cup water
• 1/8 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• a pinch of saffron
• oregano, dill, marjoram or other herbs to taste
• a small amount of vegetable oil for the pan

• 1 lb. fresh asparagus
• 1 can palm hearts
• roasted red pepper (you can roast your own, but it works just fine if you use canned.)

• 4 cloves garlic, crushed
• 1/2 teaspoon salt
• several tablespoons lemon juice
• 1 bay leaf
• a sprinkling of fresh ground pepper
• assorted herbs, to taste

• 1/4 cup butter, melted
• 2 tablespoons warm lemon juice
• 4 tablespoons boiling water
• 1/4 teaspoon salt
• 1/2 cup sour cream
• as much cayenne pepper as you want.
  
  Preparation:
  

  Add the garlic, herbs and lemon juice to the water in your steamer, and bring it to a boil. Trim the asparagus, and steam until it's tender.

  Combine the flour and other crêpe ingredients (except the oil) in the blender. Place a small oiled pan over medium heat. Pour in a few tablespoons of batter and swirl it around. When the crêpe sets, flip it. cook until golden. Repeat until the batter is gone. Set them aside.

  Wrap an asparagus spear, along with a thin slice each of roasted pepper and palm heart inside each crêpe. Lay then in a 9 x 13 pan and put it in a warm oven.

  Before starting the sauce, have all the ingredients nearby. In the top of a double boiler over hot water beat the egg yolks with a wire whisk until they begin to thicken. One tablespoon at a time, beat in the boiling water, then beat in the lemon juice. Beat constantly while adding the melted butter. Remove from heat, and add the cayenne and sour cream. Pour immediately over the rolled crêpes and serve.
  
  

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• 1/4 tsp. paprika
• 1/4 tsp. cayenne
• a few twists of fresh ground coriander
• 1 tbsp lime juice
• 1/4 cup fish sauce
• 1/4 cup or more dark brown sugar

• 12-16 oz wide rice noodles
• 3 eggs, lightly beaten
• 3 scallions, sliced in thin rings
• 1 sweet red pepper, diced
• 8-10 shiitake mushrooms, soaked, rinsed, and sliced into thin slivers
• about 12 oz mung bean sprouts
• 4 or so cloves of garlic, minced
• about a cup of unsalted peanuts, ground coarse. (your food processor will do this just fine.)
• a tablespoon or so of peanut oil for the wok
• 1/4-1/2 cup cilantro, chopped (optional) reserve some for garnish.
• lime wedges for garnish if you wish

Bring a large pot of water to a boil. Cook the rice noodles until they are just tender. Drain and rinse, tossing lightly. They will stick if you let them.

Have the cooked noodles and all the other ingredients handy before to begin to assemble the dish. Heat a tablespoon of oil in your wok to about 350º. Sauté the garlic until it is just golden- do not overcook. Push it up to the cooler sides of the wok, and pour in the eggs.

As soon as the eggs are set, scramble them into bite sized pieces. Add the bean sprouts, and stir until they just begin to relax a little and lose some of their firmness.

Add the noodles, tossing gently. Stir the sauce to recombine, and pour it in. Add the peppers and mushrooms, tossing everything gently and thoroughly. When the sauce is evenly distibuted, add the scallions and cilantro and mix them in.

Remove the wok from the heat, and sprinkle the ground peanuts over the top. Garnish with cilantro and lime wedges and serve.

• 1 lb. linguine, cooked and drained
• 4-5 artichole hearts (about 14 oz.), cut into bite-size pieces
• 4-5 cloves garlic, minced
• about 3 tablespoons olive oil
• 8-12 medium sized black olives, sliced
• 1 sweet red pepper diced or about 1/2 cup diced roasted red pepper
• 2 tablespoons wine vinegar
• 3 tablespoons balsamic vinegar
• herbs to taste, in order of importance: basil, fresh ground black pepper, oregano, marjoram
• about a cup of grated asiago cheese

Sauté the garlic in a tablespoon of the olive oil until it just starts to turn golden. Add the artichoke hearts and the wine vinegar and cook down a little until they are thoroughly heated and the liquid is half evaporated.

Add the peppers, olives, and herbs, mixing well with the artichokes. Remove from heat, and add the balsamic vinegar and the remainder of the olive oil.

Toss the mixture thoroughly with the linguine, and sprinkle with the asiago cheese.